How to make the perfect eggnog from scratch

Eggs are a popular, if not essential, part of many dishes around the world.

They’re the perfect accompaniment to meat-heavy meals and as an alternative to dairy products when you’re craving something light and refreshing.

Here’s how to make them your own.1.

Griddle the eggs2.

Combine the eggs, 1/2 cup water and spices3.

Heat a wok over medium-high heat4.

Add the eggs and fry for about 6-8 minutes or until the eggs are golden brown.5.

Remove the eggs from the wok, sprinkle the spice mixture over the top and let it simmer for 5 minutes.6.

Serve with a lemon wedges, a green salad or a simple salad of greens, fruits or even your favorite vegetables.

It can also be topped with a dollop of lemon ice cream.7.

Make it for yourself at home, too!1.

Chop the eggs into 1-inch pieces2.

In a medium bowl, combine the eggs with the water and 1/4 cup of sugar3.

Mix the egg whites and egg yolks together, then add the rest of the sugar4.

Pour the egg mixture into the waffle iron and place it on the hot side.

Cook until it’s hot enough to handle and the egg yolk is a thick and glossy white.5: Heat a small wok on high heat and add the oil and a pinch of salt.

Cook the oil over medium heat for 5-10 minutes or so, stirring occasionally, until the oil starts to shimmer.

Remove from heat and allow to cool slightly before removing it from the heat.6: In a small bowl, stir together the flour and salt, then set aside.7: Add the beaten eggs, a little at a time, to the beaten egg whites in a small mixing bowl.

Mix together and set aside in the fridge until ready to use.8.

In another bowl, whisk together the coconut milk, eggs and sugar.

Whisk until combined and the eggs have stiff peaks.9: Pour the warm egg mixture onto a clean, nonstick baking sheet.

Place it on top of the waffles and place them on a cooling rack to cool for about 30 minutes.10: In the meantime, whisk the coconut oil, vanilla extract and a little salt into a small saucepan.

When it comes to boiling, reduce the heat to medium and whisk constantly until the mixture thickens, about 2 minutes.11: Remove the wafers from the fridge and pour the coconut cream over the tops of the eggs.

Top with a few slices of lemon and a splash of lemon juice if you like a splash.12: Serve with the eggnogs with fresh lemon wedged lemon icecream or ice cream and a side of a slice of fresh orange or lemon.

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